Đậu hũ chiên sả ớt (lemongrass chilli tofu)

Step 1: Pat 14 oz firm tofu very dry with kitchen paper and sprinkle with ½ tsp salt.

Step 2: Heat ½ cup neutral oil in a non-stick frying pan over a medium-high heat until a cube of tofu sizzles at once. Fry the tofu in one layer, turning every couple of minutes, until all sides are deep golden and the cubes feel firm and hollow-sounding when tapped. Lift onto paper.

Step 3: Pour off all but 2 tablespoons of oil, add 1 ½ tbsp neutral oil if needed and set over a medium-low heat. Add 4 lemongrass and stir constantly until it turns pale gold and smells like toasted citrus, about 3 minutes; it browns fast at the end, so stay with it.

Step 4: Add 3 red bird's-eye chillies and stir for 30 seconds until the oil turns orange.

Step 5: Stir 1 ½ tbsp tamari, 2 tsp sugar and ½ tsp ground black pepper with 1 tablespoon of water, pour it into the pan and let it bubble for a few seconds until syrupy.

Step 6: Tip the tofu back in and toss over a high heat for 1 minute until every cube is coated in the crisp lemongrass. Scatter 1 handful coriander leaves over and serve straight away, while the coating is still crunchy.